Process of producing a dehydrated polysaccharide gel containing microorganisms for preparing fermented drinks

ABSTRACT

A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. Dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, and is preferably sucrose in a concentration of at least 500 g/l, more preferably about 1000 g/l. The microorganisms in the gel are preferably yeast and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.

This is a continuation of U.S. application Ser. No. 07/635,531, filedFeb. 25, 1991, now abandoned.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates essentially to a process for thepreparation of microorganisms enclosed in appreciably dehydrated gels,gels obtained and their use for the preparation of fermented drinks.

2. Description of the Related Art

In the state of the prior art, it is known that immobilizedmicroorganisms can be used in the production of fermented drinks such aswine and beer (FR-A-2 320 349 and FR-A-2 359 202). Their use has alsobeen suggested for classical champagnization (FR-A-2 432 045) as well asfor the manufacture of sparkling drinks with a variable degree ofalcohol (FR-A-2 601 687). These publications, as well as others (inparticular JP-A-57-150 385 or EP-A-173 915) have emphasized theperformances of reactors with immobilized cells.

These techniques have made possible the carrying out of fermentationswith mixtures of microorganisms of different categories (mixture oflactic acid bacteria and mixture of yeast).

However, the implementation of the process on an industrial scale cameup against the difficulty of having available particles capable of beingpreserved for a long period.

Microorganisms in the enclosed form may be used without an appreciabledrop of activity over long periods when the nutrition of themicro-organisms concerned is respected.

It has been possible to note a toxicity of the products of fermentationwhich leads to a partial ageing of the cells (article by DIVIES et al.in Annales de microbiologie, 1977, pages 349-358).

It was thus preferred in this particular case to use a battery ofreactors of defined life time and to carry out the partial renewal ofthe microbial particles in a programmed manner.

Problems of mechanical resistance of the gel have also managed to ariseand are described in JP-A-57-150 385.

It thus appears crucial at the industrial level to plan the elaborationof the particles for inclusion of the microorganisms and to centralizethe production of them. It is also necessary to bring about theinclusion of the microorganisms in the gels which ensures them excellentviability over a period of time.

Now, it became apparent that the microorganisms enclosed in gels werevery sensitive and tolerated storage for a prolonged period of time withdifficulty.

In order to overcome this disadvantage of storage, storage processesincluding a drying have already been suggested.

The commercial preparations of microorganisms enclosed in dried gelsnaturally need to be capable of rehydration and maintain excellentviability after rehydration.

Certain solutions have been proposed which permit storage over periodswhich may attain 6 months to 1 year in a protective packing at arelatively low temperature of 4° to 10° C. (see BECKER and RAPOPORT inAdvances in Biochemical Engineering and Biotechnology, Volume 35, 1987,pages 128 to 171).

The TATE document EP-A-O 065 376 describes a process for the preparationof enzymes immobilized in a gel which is then dried if appropriate and,after drying, is placed in contact with glycerol (page 10, 2nd paragraphand claim 3). A placing in contact after drying does not make itpossible to preserve the structure of the gel which renders itsrehydration difficult, a problem which is resolved by the presentinvention which will be described below.

The document FR-A-2 519 022 describes a process for the preparation ofinocula with long viability and having an improved resistance totemperature which comprises a drying of the microorganisms in accordancewith various drying processes. This document also describes in itsintroduction many documents of the prior art relating to drying of gelsenclosing microorganisms.

According to this document FR-A-2 519 022, at the start a culture ofmicroorganisms is grown in a standard culture medium for several days.

To this culture medium, a gellable polymer, which may be apolysaccharide, xanthan or an alginate, may be added.

After gelation which enables the inclusion of a microorganism in theculture medium to be carried out, drying is undertaken until an activityof water in the inoculum is produced below its critical value to a valuelower than 0.5, this value being maintained during storage (see claim 1,in particular). Preferably, the activity of water in the inoculum ismaintained below 0.3 and preferably even below 0.1 (claim 2).

It is to be noted that according to this document attention is not paidto the special problem of the rehydration of the dry or appreciablydehydrated gel so as to obtain rehydrated gels having a structureapproximately identical with that which they possessed before theirdehydration.

Now, experience has shown that the dehydrated or dried particlesobtained by the procedure described in this document rehydrate with verygreat difficulty. In the best cases, in the presence of culture medium,the rehydration remains limited at 20% humidity, the particles alwaysremaining very small, dried up, ungraded with respect to size and veryhard.

If a supplementation with hydrophilic substances such as carrageenin orcarob seed grain is carried out, this causes the gel to become brittlewithout improving the rehydration of the gelled polymer, and this isparticularly true in the case of the employment of an alginate. In thebest cases, viabilities incompatible by some few percent with anindustrial use may be obtained.

Hence, it appears necessary to dispose of easily rehydratable gelscontaining a maximum of viable microorganisms after rehydration, and todo so even after a long period of storage.

SUMMARY OF THE INVENTION

Hence, the aim of the present invention is to resolve the new technicalproblem consisting of the provision of a solution making it possible todispose of dried or essentially dehydrated gels, easily rehydratable,containing a maximum of viable microorganisms after rehydration, and todo this even after a prolonged period of storage.

Another aim of the present invention is to resolve the new technicalproblem consisting in the provision of a solution making it possible todispose of gels containing a maximum of viable microorganisms afterrehydration, preserving an essentially unchanged structure of the gelafter rehydration, maintaining a good stability of this gel compatiblewith an industrial use of the rehydrated gel.

These technical problems are resolved simultaneously for the first timeby the present invention in an extremely simple manner which can be usedon an industrial scale.

Thus, according to a first feature, the present invention provides aprocedure for the preparation of microorganisms enclosed in at leastpartially dehydrated gels exhibiting improved viability afterrehydration, comprising:

a) the inclusion of microorganisms in a polymer solution capable ofbeing transformed into a gel;

b) the gelation of this solution containing the microorganisms so as toform a gel enclosing the microorganisms; and

c) the drying of this gel enclosing the microorganisms in order toobtain an at least partially dehydrated gel, characterized in that gelsenclosing the microorganisms having a high concentration of hydrophilicsubstances are prepared which are then subjected to the said dryingstep.

By "high concentration" is meant a concentration of hydrophilicsubstances markedly higher than the concentration of this substanceusually used as protective drying agent. Preferably, this concentrationof hydrophilic substances is at least twice the usual concentration,even better at least five times the usual concentration.

According to another advantageous characteristic of the processaccording to the invention, the above-mentioned hydrophilic substance isone of low molecular weight. This hydrophilic substance is preferablyselected from among polyols such as sorbitol, inositol, glycerol; thesugars such as sucrose, glucose, fructose. Sucrose constitutes the sugarparticularly preferred because it enables particularly unexpectedresults to be obtained.

According to a particularly advantageous embodiment of the processaccording to the invention, the concentration of sucrose is at leastequal to 500 g/l, and preferably about 1000 g/l of the polymer solutioncapable of being transformed into a gel.

According to another advantageous characteristic of the processaccording to the invention, a culture of cells of microorganisms isgrown until the stationary phase is attained, which corresponds inparticular in the case of yeasts to a low degree of budding or theinitiation of division. Preferably, this low degree of budding is lowerthan 5%. This makes it possible to unexpectedly increase the viabilityof the microorganisms, particularly in the case of the yeasts.

In accordance with another advantageous characteristic of the processaccording to the invention, a gel is prepared having a double layerstructure comprising an internal layer or core of gel containing thecells of the microorganisms and an external layer or envelope of gelpractically devoid of microorganisms. This gel may exhibit the formeither of beads, or fibers, as is well known in the techniques ofgelation.

In order to produce a gel having a double layer structure, thepreviously known processes may be used, such as those described forexample in the document JP-A-57-150 385 by preferably using the processdescribed in this document which consists of forming the external layeror envelope with a gellable solution. It is also possible to use thetechnique described in the document GB-A-1 158 662 or U.S. Pat. No.4,386,895 or U.S. Pat. No. 3,396,116, or also EP-A-O 140 336 or U.S.Pat. No. 3,015,128 or U.S. Pat. No. 3,310,612 or also the techniques ofinclusion preparations described in an article by P. G. Krouvel inBiotechnology and bioengineering (1980), volume 22, page 681 or thedocument Microcapsules Processing and Technology (Asaji Kondo) 1979,pages 62 to 66.

In accordance with a particularly advantageous characteristic of theprocess according to the invention, the thickness of the external layeror envelope, in the case of beads having a diameter of about 4 mm, isless than 0.8 mm.

According to another advantageous characteristic of the processaccording to the invention, the above-mentioned high concentration ofhydrophilic substances in the gel is obtained by soaking the gel in asolution of hydrophilic substances having the said high concentration upto equilibrium, then by subjecting the gel to the above-mentioned dryingstep.

In accordance with another advantageous characteristic of the processaccording to the invention, a drying of the gel enclosing themicroorganisms having the above-mentioned high concentration ofhydrophilic substances is carried out until an activity of water lowerthan about 0.5 is obtained.

In accordance with another advantageous characteristic of the processaccording to the invention, the above-mentioned drying is carried out ata temperature close to 40° C. and preferably the temperature isincreased to attain about 50° C. by the end of drying.

In accordance with another advantageous characteristic of the processaccording to the invention, the above-mentioned drying of the gelenclosing the microorganisms, containing a high concentration ofhydrophilic substances, is carried out in a fluidized bed.

In accordance with another characteristic of the process according tothe invention, a drying of the gel containing the microorganismscontaining the above-mentioned high concentration of hydrophilicsubstances is carried out by means of a lyophilization technique in avacuum, the temperature of lyophilization is preferably of the order ofabout -80° C.±10° C.

In accordance with another advantageous characteristic of the processaccording to the invention, the gel containing the microorganismscontaining the above-mentioned high concentration of hydrophilicsubstances is preserved at least partially dehydrated in a watervapour-tight packing which is preferably maintained at a relatively lowtemperature, preferably at about 4° C.

In accordance with a preferred characteristic, this storage takes placein a controlled atmosphere very poor in oxygen and enriched in CO₂.

In accordance with another advantageous characteristic of the processaccording to the invention, the microorganisms are yeasts, in particularof the genus Saccharomyces and Schizosaccharomyces.

In accordance with a second feature, the present invention also relatesto the use of the gels enclosing at least partially dehydratedmicroorganisms mentioned above for the preparation of fermented orrefermented drinks as well as for the preparation of ethyl alcohol.

The present invention also relates to the gels including themicroorganisms having the above-mentioned high concentration ofhydrophilic substances as a novel product, where appropriate in arehydrated state.

The invention makes it possible to achieve the previously mentionednon-evident, unexpected technical results by resolving the new technicalproblems previously set out by discovering in an unexpected manner thatit was possible to preserve both the structure of the gels and theviability of the microorganisms if a high concentration of hydrophilicsubstances was used. As has been mentioned previously, these hydrophilicsubstances are preferably selected from among the polyols such assorbitol, inositol, glycerol; the sugars, in particular sucrose,glucose, fructose; the sugar presently much preferred is sucrose. Thehigh concentration of sucrose is preferably at least 500 g/l, and morepreferably about 1000 g/l of the polymer solution capable of beingtransformed into a gel.

In this way, at least partially dehydrated gels are obtained which caneasily be rehydrated even after a prolonged period of storage.

The general conditions of the process for the preparation of the atleast partially dehydrated gels including the microorganisms are thefollowing:

a) a culture of the microorganisms is first grown in a suitable culturemedium containing a carbon source, in particular carbohydrates, untilthe stationary phase is obtained, which corresponds in particular in thecase of the yeasts to a low degree of budding or cell division, which ispreferably lower than 5%.

b) An inclusion of the microorganisms present in the culture medium inan easily gellable or solidifiable polymer is carried out, as isstandard.

This inclusion may be done by the standard technique of dropletformation so as to produce beads of gel enclosing the microorganisms.

Preferably, according to the invention, an inclusion with a double layeris carried out so as to produce a protective external layer or envelopeof gel practically free of cells of microorganisms.

c) The gel thus formed, in particular in the form of beads or fibers, issoaked in a solution containing a high concentration of hydrophilicsubstances, such as previously defined, preferably constituted by asugar.

In the case of the employment of sucrose, the concentration ofhydrophilic substances is preferably at least equal to 500 g/l, evenbetter about 1000 g/l of the polymer solution.

This soaking is carried out until an equilibrium between the solutionand the gel is obtained.

d) The drying of the thus soaked gel is then undertaken, afterseparation of the latter from the solution containing theabove-mentioned hydrophilic substances by using any previously knownsuitable drying treatment.

It is possible to use, for example, the technique of the fluidized bed,lyophilization or even a desiccator containing a desiccant.

e) It is then possible to store the at least partially dehydrated gelenclosing a microorganism under an atmosphere enriched in CO₂.

f) The particles can then be rehydrated according to the methodologyusually used in the case of the dried yeasts already on the market forthe purpose of using them.

Other aims, characteristics and advantages of the invention will becomeclearly apparent in the light of the explanatory description whichfollows made with reference to examples of the embodiment below incorrelation with the appended figures. These examples are naturallygiven only as illustrations of the invention and hence should in no waybe interpreted as constituting a limitation of the scope of theinvention. In the present description and the examples, all of thepercentages are given by weight, except where indicated otherwise.

BRIEF DESCRIPTION OF THE DRAWING

In the accompanying drawing:

FIG. 1 is a graph of the comparative sorption isotherms ofmicroorganism-containing gel beads prepared with and without theprotective hydrophilic substances employed in accordance with theinvention;

FIG. 2 is a graph showing the kinetic drying curve of gel beads preparedby the process of the invention;

FIG. 3 is a schematic illustration of the spatial distribution of deadmicroorganism cells in gel beads prepared in accordance with oneembodiment of the invention;

FIG. 4 is a schematic illustration of a device for preparing doublelayer microorganism-containing gel beads in accordance with a second,preferred embodiment of the invention; and

FIG. 5 is a graph illustrating comparative pressure changes which occurduring the re-fermentation in closed vessels of a wine product utilizingmicroorganism-containing gel beads which have been prepared with andwithout the preferred drying technique of the invention.

DESCRIPTION OF THE PREFERRED EMBODIMENT Example I Preparation of atleast Partially Dehydrated Gel according to the Invention by Using asMicroorganism a Strain of Saccharomyces cerevisiae

In this example, a strain of Saccharomyces cerevisiae is used as strainof microorganisms.

A Malt Wickerham with 10 g/l glucose as hydrocarbon source is used asculture medium.

The yeasts are cultivated in Erlenmeyers on a shaking platform at 28° C.and harvesting is done after 32 h of culture at a stage at which themicroorganisms have a low degree of budding, preferably not exceeding5%, and a content of the reserve substances glycogen and trehalose are15 and 8%, respectively, by determination according to the techniquesdescribed by HERBERT et al. in Methods in Microbiology, Volume 5B, 1971,pages 210 to 344.

In accordance with a variant, it is possible to obtain under the sameculture conditions higher amounts of reserve substances, for exampleabout 22% of glycogen and about 13% of trehalose by using the modifiedMalt Wickerham.

The culture medium is centrifuged so as to separate the microorganismswhich are placed in suspension in an aqueous solution. This latter isthen mixed with an aqueous solution of sodium alginate "CECA SG 1100" soas to obtain a final solution of 1.5%.

The mixture is then pumped and dripped into a solution of 0.2M CaCl₂ atpH=7.

After 45 min of contact, the hardened particles, available in the formof beads of calcium alginate enclosing the cells of microorganisms, arerinsed with distilled water and exhibit a mean diameter of 2.7 mm. Thesebeads contain about 5.10⁸ cells of microorganisms/ml of beads if thesepreparations are destined for a process of secondary fermentationaccording to the Champagne technique, or 2.10⁸ cells/ml of beads in thecase of processes of alcoholic fermentation (reaction in closed vesselsor batches for preparation of fermented drinks or production ofethanol).

In accordance with an essential characteristic of the process accordingto the invention, after formation of the beads enclosing themicroorganisms they are soaked in a solution containing a highconcentration of hydrophilic substances of low molecular weight, forexample a solution of sucrose having a concentration of 100 g/100 ml.This immersion of the beads in this sucrose solution is maintained untilan equilibrium is obtained so as to give rise to a final concentrationof sucrose in the beads equal to about 100 g/100 ml of gel.

Other sugars such as glucose or fructose may also be used instead ofsucrose. It is also possible to use hydrophilic substances exhibiting avitreous structure after dehydration such as sorbitol, glycerol,inositol.

The particles thus impregnated are drained then introduced into a dryerwith a fluidized bed, for example of the RETSCH type available fromBioblock Scientifics, presented in the 1988 catalogue on page 152, withprogrammable air fluxes and temperatures between 900-1800 l/min and40°-120° C., respectively.

The desorption isotherms of the beads without the protective hydrophilicsubstances according to the invention, and containing sucrose andsorbitol at a concentration of 100 g/100 ml as protective hydrophilicsubstances according to the invention, are shown in FIG. 1.

The equilibrium of the beads is obtained by desorption under differentatmospheres controlled by saturated solutions at 25° C.

In FIG. 2, the drying curve produced at 40° C. by using ambient air(relative humidity close to 65%) has been plotted.

In accordance with an advantageous characteristic, an activity of watera_(w) equal to about 0.2 is attained by using drier air and also ahigher drying temperature. Experiment has shown that the cells ofmicroorganisms preserve their viability if the temperature is increasedto about 50° C. at the end of dehydration.

The viabilities observed as a result of the two dehydration treatmentsby fluidized bed leading to an activity of water included between 0.3and 0.4 are reported in Table 1 below.

                  TABLE 1                                                         ______________________________________                                        % of viabilities observed during two drying treatments at                     40° C. as a function of the state of the culture                       Phase of                 Before  After                                        the culture Harvest      drying  drying                                       ______________________________________                                        Beginning of                                                                              99           99      25                                           stationary phase                                                              25% buds                                                                      32 h of culture                                                                           99           99      90                                           3% buds                                                                       ______________________________________                                    

The measurements of viability were carried out after rehydration of thebeads or particles in a 24 g/l sucrose solution (which is close to thecomposition of wine) for 1 h at room temperature (25° C.) in a shakenmedium.

The beads which were translucent at the beginning become opaque againafter rehydration.

After rehydration the final water content is identical with the initialwater content.

Redissolution of the beads is effected by the use of a sterile solutionof glucose and sodium citrate having the following composition:

    ______________________________________                                        Pancreatic peptone    1.2    g                                                Glucose               10     g                                                NaCl                  10     g                                                Trisodium citrate     20     g                                                Distilled water as    1000   ml                                               required                                                                      ______________________________________                                    

It is observed that the yeasts obtained exhibit a remarkable stabilityin sealed containers at room temperature since a viability of 86% isobtained after 15 days of storage and after 2 months the viabilityremains higher than 50%.

Furthermore, it is to be noted that a lowering of the storagetemperature to 4° C. makes it possible to maintain a viability higherthan 90% after the same period of storage.

The use in a storage atmosphere based essentially on CO₂ at roomtemperature also improves survival since after 17 days of storagemicroorganisms, in this case yeasts, are obtained exhibiting 94% ofactivity.

Re-introductions into the wine base in the process are quitesatisfactory.

A pressure change curve realised with the aid of dried or dehydratedbeads according to the invention includes yeasts which were cultivateduntil a level of glycogen of about 20% in conformity with this examplehad been obtained, in comparison with control beads prepared with thesame yeasts and not subjected to a drying, is illustrated in FIG. 5.

It is possible to observe from the curve of pressure changes during thecourse of the process of secondary fermentation that the beads obtainedaccording to the invention after drying in conformity with the processaccording to the invention and rehydration have a behaviour essentiallysimilar to control beads not subjected to such a drying.

Example II Preparation of Double Layer Gel

It has been possible to observe that the preparation of themicroorganisms enclosed, for example, in beads according to Example I,results in very good survival.

Nonetheless, additional researches have made it possible to establishthat the dead microorganisms were not distributed uniformly in thesphere of the gel, preferably of alginate.

The technique of dissolution previously described makes it possible todemonstrate this distribution.

The scheme of the spatial distribution of the dead cells in theparticles of Example I, which are monolayers, from the external surfaceof the particles, is represented in FIG. 3.

91% of the dead cells are distributed in the first 400 microns of asphere 4 mm in diameter.

The experiments carried out by the inventors have made it possible todemonstrate that it is possible to improve the survival of themicroorganisms appreciably if double layer gels are prepared, i.e.comprising an internal layer or core enclosing the cells ofmicroorganisms and an external layer or envelope of protectionpractically devoid of cells of microorganisms. The correspondingtechnique for the preparation of the double layer gel, in particular inthe form of beads, is known in the literature presented at the beginningof the description, in particular from GB-1 158 662 or the documentMicrocapsules Processing and Technology (Asaji Kondo) 1979, page 62.

For a better understanding, the outline of the principle of a conduitwith two concentric tubes is shown in FIG. 4 as a reminder. This conduit10 comprises a central axial tube 12 into which the mixture of a gelsolution, for example a gel of sodium alginate, containing the cells ofmicroorganisms in suspension is introduced.

In the external tube 14, concentric with the internal tube 12, the gelsolution is introduced alone, for example sodium alginate devoid ofcells of microorganisms so as to form double layer drops in a knownmanner.

It is preferable according to the invention that the external layerforming the protective envelope has a thickness of about 0.35 to 0.70 mmfor a diameter of about 4 mm for the beads or droplets.

As a result of this double layer structure, one is thus led to avoidkilling the cells of microorganisms during the drying carried out aspreviously described.

Example III Preparation of Gel Enclosing Saccharomyces uvarum

The procedure indicated in Example I is used except that a brewerystrain, Saccharomyces uvarum, is employed as strain of microorganisms.

The same results are obtained with a viability higher than 90%.

The re-introductions into the worts of beer of 12.5% degree Plato and80% of target fermented sugars are quite satisfactory.

Example IV Preparation of Gel Enclosing Schizosaccharomyces

The procedure indicated in Example I is used, except that a standardstrain of Schizosaccharomyces is employed as microorganisms. This strainis reputed for giving very poor survivals under the conditions ofstandard dehydration.

Nonetheless, according to the invention, in a totally unexpected manner,results comparable to other strains are obtained with a viability higherthan 90% after drying and rehydration.

Example V Preparation of Gel Enclosing Cells of Saccharomyces cerevisiaeby means of Dehydration in a Controlled Atmosphere

Beads are prepared as in Example I.

The beads are placed in water-tight twist-off containers (750 ml), thehumidity of the air of which is controlled by saturated salt solutionsor solutions of glycerol.

The activity of the water is checked by refractometry in the case of theglycerol solutions or by means of the NOVASINA EJ 3 apparatus in thecase of the salt solutions.

The equilibrium of the beads is obtained by desorption. After 250 to 300h of being placed in equilibrium, the viability is measured aspreviously described.

The results obtained are usually worse than those obtained by a morerapid drying in a fluidized bed.

The best degrees of preservation are obtained with an activity of waterless than 0.5%.

At an activity of 0.8 or more, the survival of the microorganisms islower than 5% whereas at an activity of 0.11 it is higher than 40%.

Example VI Preparation of Gel Enclosing Cells of Saccharomycescerevisiae by means of Lyophilization

The preparation of the beads is identical with that of Example Ipreferably using sucrose as protective hydrophilic substance at the sameconcentration.

Under the operating conditions, a freezing temperature of -30° C. leadsto a less good preservation of the structures of the particles than atemperature of -75° C. to -80° C. with a more rapid rate of cooling.

The frozen particles are placed in a USIFROID SMJ lyophilizer.

The sublimation is conducted under a high vacuum (<0.025 mmHg), thereheating is carried out in stages at -40° C., O° C. and 20° C.

The complete cycle takes 24 h to result in an activity of water of 0.4.

The survival levels of the cells of microorganisms obtained are alwayshigher than 80%.

The conditions of rehydration are identical with those used in ExampleI.

We claim:
 1. A process for the preparation of microorganisms enclosed inat least partially dehydrated gels, said microorganisms exhibiting animproved viability after rehydration, comprising:a) dispersing themicroorganisms in a gelable polysaccharide solution; b) gelling thepolysaccharide solution containing the microorganisms to form a gelenclosing the microorganisms; c) soaking the gel enclosing themicroorganisms in a solution containing at least 500 g/l sucrose for aperiod of time sufficient to reach equilibrium; d) separating theequilibrated gel containing the microorganisms from the solution andrecovering the gel; and e) drying the gel to obtain an at leastpartially dehydrated gel.
 2. The process of claim 1, wherein prior tostep (a), a culture of cells of the microorganisms is grown until astationary growing phase is reached.
 3. The process of claim 1, whereinthe microorganisms are yeasts and the yeasts are grown, prior to step(a), until a stationary growing phase is reached, and the yeasts haveless than a 5% degree of cell division.
 4. The process of claim 1,wherein the gel is prepared in the form of beads or fibers, each ofwhich has a double layer structure comprising an internal layer or coreof gel containing the cells of the microorganisms and an external layeror envelope of gel essentially devoid of the microorganisms.
 5. Theprocess of claim 4, wherein the gel is prepared in the form of beads,each of which has a diameter of about 4 mm, and wherein the thickness ofthe external layer or envelope is less than 0.8 mm.
 6. The process ofclaim 1, wherein the gel is dried in step e) until a water activity lessthan 0.5 is obtained.
 7. The process of claim 1, wherein the gel isdried in step e) at a temperature of about 40° C.
 8. The process ofclaim 1, wherein the temperature is increased at the end of the dryingstep to about 50° C.
 9. The process of claim 1, wherein the at leastpartially dehydrated gel is stored in a water vapor-tight packetmaintained at a temperature of about 4° C.
 10. The process of claim 1,wherein the partially dehydrated gel is stored in a controlledatmosphere which is low in oxygen content and is enriched in CO₂. 11.The process of claim 1, wherein the gel is dried in step e) in afluidized bed.
 12. The process of claim 1, wherein the gel is dried instep e) by lyophilization under vacuum.
 13. The process of claim 12,wherein the lyophilization is performed at a lyophilization temperatureof of -80° C.±10° C.
 14. In a process for the production of a fermentedalcoholic drink by a fermentation step carried out in the presence ofimmobilized yeasts, the improvement which comprises preparing theimmobilized yeasts for the fermentation by:a) dispersing the yeasts in agelable polysaccharide solution; b) gelling the polysaccharide solutioncontaining the yeasts to form a gel enclosing the yeasts; c) soaking thegel enclosing the yeasts in a solution containing at least 500 g/lsucrose for a period of time sufficient to reach equilibrium; d)separating the equilibrated gel containing the yeasts from the solutionand recovering the gel; e) drying the gel to obtain an at leastpartially dehydrated gel; f) storing the at least partially dehydratedgel; and g) rehydrating the at least partially dehydrated gel and usingthe rehydrated gel in the fermentation step.
 15. In a process for thesecondary fermentation of wine in the presence of immobilized yeasts,and in closed vessels, the improvement which comprises preparing theimmobilized yeasts for the secondary fermentation by:a) dispersing theyeasts in a gelable polysaccharide solution; b) gelling thepolysaccharide solution containing the yeasts to form a gel enclosingthe yeasts; c) soaking the gel enclosing the yeasts in a solutioncontaining at least 500 g/l sucrose for a period of time sufficient toreach equilibrium; d) separating the equilibrated gel containing theyeasts from the solution and recovering the gel; e) drying the gel toobtain an at least partially dehydrated gel; f) storing the at leastpartially dehydrated gel; and g) rehydrating the at least partiallydehydrated gel and using the rehydrated gel in the secondaryfermentation of wine.
 16. The process of claim 15, wherein a sparklingwine is obtained.
 17. The process of claim 15, wherein champagne isobtained.